Southeast Vegetable Stock

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* Exported from MasterCook *

 

Southeast Asian Stock

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- peeled and roughly chopped

2 leeks -- sliced, cleaned, and roughly chopped, greens

included

1 celery stalk -- roughly cut

1 small sweet potato -- peeled and roughly cut

1 2-inch piece ginger -- sliced into 3 pieces

3 garlic cloves -- unpeeled and halved

1 lemongrass stalk -- cut in a couple pieces and bruised

1 shallot -- peeled and diced

1 tablespoon shoyu

1 1-inch strip lime zest

8 cups water

 

Combine all the ingredients in a large pot. Bring to a boil, lower the heat,

and simmer, uncovered for 45 minutes, until the stock has developed its flavor.

Strain the stock, pushing the solids against the strainer to extract as much

liquid as possible. Cool the stock. Refrigerate for up to three days, or

freeze for up to four months.

 

Description:

" Lemongrass, ginger, and lime zest provide the definitively Asian

accents. "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 337 Calories; 2g Fat (3.8% calories from

fat); 8g Protein; 77g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 152mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 8 Vegetable; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0